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I love pickles. But not just any pickles. Dills are the pickles for me. Dill pickles are a classic topper for any sandwich or veggie burger. They also go great with mock tuna or egg-less salad. Or dice them up and mix them with some oil-free vegan mayo for Tartar Sauce, BeetEater style!
Last week when shopping to make my Ultimate Veggie Burger recipe, I stopped by the pickle isle to peruse the selection. As I was checking the ingredients on the back of the Vlasic “Zesty” Pickles, a thought occurred to me: I have nearly all of these ingredients at home… and cucumbers are on sale!
So for a fraction of the price of a jar of pickles, I picked up a large bunch of fresh dill and a couple of english cucumbers. I kind of winged the recipe based on the Vlasic label combined with the typical procedure for making refrigerator pickles. I made a few tweaks to put my own spin on these pickles. My most notable tweak was omitting the mysterious ingredient “Yellow Number 5!” A very healthy move I think – who wants creepy numbered colors in their food?
Prep for this is so easy – I don’t think I even spent a whole 10 minutes prepping the ingredients. After marinating only 6 hours they already tasted amazing. After a full day they were out of this world. For best results, prep these on Wednesday for your Friday night Barbecue!
